Archive for vegetarian recipes

Creamy Fontina-Ricotta Pasta with Marinated Garlicky Tomatoes

This is a great meatless dinner to make. Simple and yet packed with flavor! Goes great with a glass of chilled rosé.

Ingredients:

  • 4 cups of coarsely chopped tomatoes (1 1/2 lb roughly)
  • 2 tablespoons red-wine vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 16 oz package of pasta (I like using rotini, fusilli or gemelli for this)
  • 8 oz fontina cheese, coarsely shredded
  • 1/2 cup whole-milk ricotta cheese at room temperature
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1/4 cup thinly sliced fresh bagel
  • Ground black pepper to taste

Directions:

  1. Cook pasta according to package directions.
  2. Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate.
  3. When the pasta is done cooking, reserve 1/2 cup of pasta water then drain. Return pasta to the pot and add in the 1/2 cup pasta water and the fontina cheese. Stir until cheese is melted. Then add in ricotta. Mix well and move to a serving bowl or individual pasta bowls.
  4. Use a slotted spoon, spoon the marinated tomatoes over the pasta (discard the marinating liquid). Drizzle with oil and top off with basil and ground black pepper.
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Instant Pot Pasta & Broccoli

I love using my Instant Pot especially when traveling or camping. This recipe is really easy. You don’t even have to restrict yourself to using only broccoli. You can add in diced red or green bell pepper or baby carrots (during the steaming part of the recipe).

Ingredients:

  • 1 large crown of broccoli, cut into 1-inch florets (or use a bag of broccoli florets to save time)
  • 1 pound penne pasta
  • 4 cups water
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped
  • between 1/4 to 1/2 cup of grated Parmesan cheese (it depends on how much you’d like to use)
  • a dash of ground black pepper
  • (I also use a generous amount of garlic salt as part of my seasoning)

Directions:

  1. Steam the broccoli (or whatever vegetables you’re using) by placing them in a steam basket that fits inside your Instant Pot (IP). Add 1 cup of water. Make sure the valve is set to sealing position. Set the IP to Steam program at 1 minute. When cooking program ends (you’ll see L0:00) switch the valve to venting position. Open the pot and take the steam basket out with oven mitts. It’ll be very hot! Pour out remaining water and return the inner pot to the Instant Pot. No need to rinse the inner pot.
  2. Add dry penne pasta to the pot. Add 4 cups of water and 1 teaspoon of salt. Close the lid and make sure the valve is set to sealing position. Select Manual and set it to cook for 5 minutes at high pressure. When the cooking ends, switch the valve to venting position. Release the remaining steam before opening the lid.
  3. Add in olive oil, parsley, Parmesan cheese and black pepper. Mix well and serve.

** you can also switch it up by using different types of seasonings **

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Vegetarian Stuffed Peppers

These vegetarian stuffed peppers make a great filling meatless meal. You can also buy refrigerated pre-diced butternut squash to help save on the prep time instead of peeling and dicing. They should be diced to smaller cubes (approximately 1/4″ cubes). It’s a crockpot recipe. You can always make the filling in advance and assemble it at a later time.

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup diced butternut squash
  • 1 yellow onion, diced
  • 1 (3.5 oz) bag of boil-in-bag white rice
  • 1 medium zucchini
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup marinara sauce
  • 1 cup of shredded cheese of your choice (cheddar, mozzarella or Mexican blend cheese)
  • 3/4 cup water plus between 1/4 to 1/2 cup of water
  • 4 large bell peppers (I tend to use red/orange/yellow ones because they’re a bit sweeter than green ones)

Directions:

  1. Heat olive oil in a large pan over medium-high heat. Add in diced butternut squash and diced onions. Cook and stir occasionally. Cook for approximately 5 minutes or until lightly browned.
  2. Add in diced zucchini, bag of boil-in-bag rice, salt and pepper. Stir often. Cook for 2 minutes or until warmed through.
  3. Turn the heat off and add in the shredded cheese, marinara sauce and 3/4 cup of water. Mix well.
  4. Cut the tops off the bell peppers. Remove the seeds and discard the tops. Fill the peppers with the rice mixture.
  5. Add between 1/4 cup to 1/2 cup of water to the slow cooker/crockpot. Then add the stuffed peppers in cut sides up. Cover and cook on LOW for between 3 to 3 1/2 hours until the pepper and rice are both tender.

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Farfalle Con Piselli

This is one of these quick pasta dishes. The light creamy sauce is easy to whip up in no time. Farfalle con piselli roughly translates to “butterflies with peas” 


Ingredients:

  • 1 box of bow tie pasta
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 1 cup thawed frozen peas (we love our peas in my house so I tend to grab these 10oz bagged frozen peas and use the whole thing)
  • 1/2 cup light cream
  • 1/4 teaspoon salt
  • a little bit of ground black pepper

Directions:

  1. Cook bow tie pasta according to package’s instructions. 
  2. Heat oil in a pan over medium heat. Add diced onion and minced garlic. Cook and stir occasionally. Make sure it becomes tender but not browned. Approximately 5 minutes. 
  3. Add peas, light cream, salt and pepper. Bring to a boil. When it boils, it’s ready. Remove from the heat and cover to keep warm or leave it on low heat. 
  4. When the pasta finishes cooking, drain it. Mix it with the pea sauce. 
  5. Serve hot. 

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Healthy White Bean Dip

No need to spend a lot of money on fancy store-bought bread spreads or dips when you can make this at home yourself. 


Ingredients:

  • 8 garlic cloves, peeled and halved
  • 2 tablespoons olive oil
  • 2 15-oz canned white beans, drained and rinsed
  • 2 teaspoons white wine vinegar (you could substitute this with red wine vinegar, sherry wine or balsamic vinegar)
  • 1/2 teaspoon salt

Directions:

  1. Sauté the garlic in olive oil in a pan over medium heat for approx 10 minutes. Be sure to not burn it. 
  2. Transfer garlic and oil to a food processor. Add the beans, vinegar, and salt. Purée until the mixture is smooth. 
  3. Spoon the mixture in a bowl and serve with toasted pita, crackers, vegetables, toast or crostini. 

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Roasted Butternut Squash with Parmesan and Panko

This is something I can’t get enough of. The parmesan panko mixture forms a crunchy coating that is delicious with the mildly sweet squash. You could also substitute the lemon zest for minced garlic if you prefer it to be garlicky.    Read the rest of this entry »

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Easy Pickled Jalapeños 

New to my vegetable garden this year are those jalapeño peppers. I had to find a way to use up those hot peppers and pickling them is a good way to use them all up.
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